Evolutionary perspective

From about 500 million years ago, freshwater and terrestrial plants slowly optimized the production of “new” endogenous antioxidants, such as ascorbic acid (vitamin C), natural phenols (including flavonoids) and polyphenols, tocopherols, etc.[citation needed] A few of these appeared more recently, in the last 50–200 million years, in fruits and flowers of angiosperm plants. In fact, the angiosperms (the flowering plants), the dominant type of plant today (and most of their antioxidant pigments) evolved during the late Jurassic period.

The “deactivation” of oxidant species by polyphenolic antioxidants (POH) is based, with regard to food systems that are deteriorated by peroxyl radicals (R•), on the donation of hydrogen, which interrupts chain reactions: R• + POH → R-H + PO•
Phenoxyl radicals (PO•) generated according to this reaction may be stabilized through resonance and/or intramolecular hydrogen bonding, as proposed for quercetin, or combine to yield dimerisation products, thus terminating the chain reaction: PO• + PO•→ PO-OP [5]

Other possible effects may result from consumption of foods rich in polyphenols, but are not yet proved scientifically in humans so are not allowed as health statements by regulatory authorities like the U.S. Food and Drug Administration (FDA).[9] Among these are possible anti-aging effects in skin.[10] Further research may discern if polyphenol antioxidants have biological roles in vivo.[11][12]

Difficulty in analyzing effects of specific chemicals

It is difficult to evaluate the physiological effects of specific natural phenolic antioxidants, since such a large number of individual compounds may occur even in a single food and their fate in vivo cannot be measured. For example, over sixty different chemically distinct flavonoids are known to occur in a given red wine.[citation needed] The polyphenol content of wines is usually evaluated by the Folin-Ciocalteu reagent which correlates well with alternative chemical and biological procedures for determining antioxidant potential.[13]

Other more detailed chemical research has elucidated the difficulty of isolating individual phenolic antioxidants. Because significant variation in phenolic content occurs among various brands of tea, there are possible[14] inconsistencies among epidemiological studies implying beneficial health effects of phenolic antioxidants of green tea blends. The Oxygen Radical Absorbance Capacity (ORAC) test is a laboratory indicator of antioxidant potential in foods and dietary supplements. However, ORAC results cannot be confirmed to be physiologically applicable.[2]

Practical aspects of dietary polyphenol antioxidants

There is debate regarding the total body absorption of dietary intake of polyphenolic compounds. While some indicate potential health effects of certain specific polyphenols, most studies demonstrate low bioavailability and rapid excretion of polyphenols, indicating their potential roles only in small concentrations in vivo.[1][2][3] More research is needed to understand the interactions between a variety of these chemicals acting in concert within the human body. In particular there is evidence that some combinations of foods may inhibit efficient intestinal transfer of certain polyphenol antioxidants; refined sugars, for example, have been shown to impede this uptake under certain circumstances.[15] Furthermore caution should be exercised in attempting diets depending largely on dietary supplements as opposed to a broad array of food sources, since the quality and concentrations of beneficial chemicals in some commercial products is subject to question.

Topical application of polyphenol antioxidants

There is little evidence that reactive oxygen species play a role in the process of skin aging.[16] The skin is exposed to various exogenous sources of oxidative stress, including ultraviolet radiation whose spectral components may be responsible for the extrinsic type of skin aging, sometimes termed photoaging. It has been shown not only that increased levels of protective low molecular weight antioxidants through a diet rich in phytochemicals, but also by direct topical dermal application of low molecular weight antioxidants, notably vitamins C and E, as well as lipoic acid, may confer protective effects against oxidative stress.[16] However, controlled long-term studies on the efficacy of low molecular weight antioxidants in the prevention or treatment of skin aging in humans are absent.

Combination of antioxidants Synergistic or antagonistic effects of phenolic mixtures

Antioxidant levels of purified anthocyanin extracts were much higher than expected from anthocyanin content indicating synergistic effect of anthocyanin mixtures.[18]

While most antioxidants go directly from an active to an inactive role, emblicanins utilize a multilevel cascade of antioxidant compounds resulting in a prolongation of its antioxidant capabilities.[citation needed]Emblicanin A (one of the key compounds in emblicanins) aggressively reacts with free radicals. After it neutralizes a free radical, emblicanin A is transformed into emblicanin B, another antioxidant. Emblicanin B in turn also reacts with free radicals and is transformed into emblicanin oligomers. This makes emblicanins one of the best free radical scavenging antioxidant.[19]

Effect in combination with another non-phenolic antioxidant

Experiments with binary mixtures of natural phenolic antioxidants with a non-phenolic antioxidant –ascorbic acid– show that phenolics exhibit antagonism when combined with this latter compound. This is described as to the regenerating ability of the most efficient antioxidant at the expense of the less efficient

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Testimonials

Loved it and continue to love it every time I go in. Not only do they have a fabulous array of tasty olive oils and balsamic vinegars (strawberry balsamic is my current fave), but Mike and Susan are community builders. They are often seen at local community functions, giving out samples, and supporting the events. They are a favorite with the locals on First Friday, always providing food and drink for everyone who pours into the store. That’s a happening event all in itself! I love the way they innovate using their oils and balsamic. They pair them together and make the most wonderful tasty treats for everyone to sample. At one event, they combined vanilla gelato, fresh strawberries, and a slight pour of espresso balsamic…what an amazing treat! You can get gift packs of all sizes and add other gift items available in the store. And you can also have your own private party right there in the store! I highly recommend Susan and Mike’s True Olive Connection. They have an awesome staff too! They are a true gem in the Santa Cruz Community.

Clara E Minor

“When you visit the True Olive Connection, you’ll be treated like family and introduced to the wonderful world of extra virgin olive oils and balsamic vinegars. Susan, Mike, and their friendly staff love to share knowledge about these exceptional products that not only enhance your cuisine and are fun to cook with, they are good for you.”

Bekkah, Santa Cruz, CA

I am a Chef. Your Traditional Aged Balsamic Vinegar and Extra Virgin Olive Oil was given to me as a gift by my brother who lives near Santa Cruz. Yours is the VERY BEST 18 Yr. Old Balsamic Vinegar and Extra Virgin Olive Oil that I have ever tasted anywhere in the world! Anyone I serve these products to also rave about them, and so I naturally tell them how to order online from you. I just placed an online order for another bottle of each, and you can bet I will always stock and use these products. Thanks for these great products and great tastes!

DJ Brooks, Corona, CA

I would like to complement your very polite and extremely knowledgeable staff. They spoke of what they personally preferred as well as what tastes of the oils or vinegar’s went well with what types of foods, green salads or fruit salads. They also had lots of pertinent information about where the different oils were were exported, in addition to how the flavors were added after they reached the states. Their professionalism and wealth of information about the wares in the store made our shopping experience just that much more enjoyable. Quite refreshing to say the least!

Tex Long, San Francisco Bay Area

I am hooked!!!

Travis W.Hillsboro, OR

You guys are awesome – love coming into your store and buying things

J.G.Santa Cruz, CA

I would say this business should be one that all businesses look at to see what is serving a fine product at affordable prices with EXCELLENT customer service!

Tamara L.Capitola, CA

I kept thinking that they would cut us off, but they seemed more than happy to let us try every bottle in the store! Whatever you do, try the balsamic vinegar that is aged 18 years…..EPIC.
There is a fantastic selection of oils and vinegars. I can’t speak highly enough about this store!

Ryan B.Brooklyn, NY

WOW! I am not a lover of oils (of any kind)…at least not until now.

Maria W.Boulder Creek, CA

The store is beautiful, so well presented and has so many olive oils and balsamic you can sample. The store is painted in this lovely yellow, they were tasting tables to stand at and the store is lined with the plethora of things to taste. It felt sophisticated without being pretentious. I will definitely check this place out again and get something for the cook in my family!